Creamy Chicken Enchiladas

This is our go-to chicken enchilada recipe. The cream cheese makes this a deliciously, creamy recipe. These are great as leftovers, too. I learned it as a teenager at a youth activity. We usually serve it with corn, beans, rice, and/or salad. -- Stacy

Ingredients:

Cream cheese
Cooked chicken breast, shredded
Enchilada sauce
Tortillas
Grated cheese
Garnish: tomatoes, green onions, olives (optional)
Sour cream

Instructions:

Mix shredded chicken with softened cream cheese. Pour enough sauce into a baking pan to coat the bottom. Scoop chicken into a tortilla and roll. Repeat until you’ve used all your ingredients. Pour any remaining sauce over the top of the enchiladas. Top with shredded cheese (2 different kinds melted looks really nice and yummy). Bake at 375˚F for 25-30 minutes. Garnish with little cuts of tomatoes, green onions, and olives. Serve with sour cream.

Notes:

There are no quantities because we never know how much we use. We usually use one package of cream cheese to fill a 9x13 baking dish full of 10-12 enchiladas. You can boil the chicken, but we’ve started doing it in a crockpot and it makes a big difference -- the meat is more moist and less chewy that way. Season the chicken however you like, but at least add salt. As you roll each enchilada make sure you get sauce from the bottom of the pan. Add more as needed. It's messy, but worth it.